FOR THE GANACHE

1/2 c. heavy cream

1 c. semisweet chocolate chips

Raspberries, for serving

DIRECTIONS

Preheat oven to 350° and grease an 8″ springform pan with cooking spray.

Make cake: Place a small saucepan filled halfway with water over medium heat and bring to a simmer. Place bittersweet chocolate and butter in a heatproof bowl and set over the simmering pot. Stir until chocolate and butter are completely melted. Turn off heat and remove bowl from saucepan.

Dissolve espresso powder in hot water. Add sugar and espresso to melted chocolate and whisk until completely combined then add eggs and whisk to combine. Stir in cocoa powder.

Pour batter into prepared springform pan and bake until just set in the middle and a thin crust forms, about 35 minutes.

Meanwhile, make ganache: Place heavy cream in a small saucepan and bring to a simmer. Place chocolate chips in a heatproof bowl then pour hot cream over chocolate chips. Let sit 1 minute, then whisk to combine.

Pour ganache over cake and smooth with an offset spatula. Place in refrigerator until set, 10 minutes.

Upcoming Events

Event Details

Houston’s newest and most creative green space where local artists hand-place reused and repurposed materials to mosaic the park’s many structures. Pack a picnic and let the kids explore

Event Details

Houston’s newest and most creative green space where local artists hand-place reused and repurposed materials to mosaic the park’s many structures. Pack a picnic and let the kids explore the amazing structures & sometimes help the artists. While you’re there, visit the handmade architecture of the Orange Show Monument next door.